Ingredients
4 teaspoons seasoned salt4 teaspoons poultry seasoning1 tablespoon paprika1-1/2 teaspoons onion powder1-1/2 teaspoons brown sugar1-1/2 teaspoons salt-free lemon-pepper seasoning3/4 teaspoon garlic powder1 broiler/fryer chicken (4 pounds)1 pound carrots, halved lengthwise and cut into 1-1/2-inch lengths2 large onions, chopped2 tablespoons cornstarch
Preparation
In a small bowl, combine the first seven ingredients. Carefully loosen skin from chicken breast; rub 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over chicken. In another bowl, toss carrots and onions with cornstarch; transfer to a 6-qt. slow cooker. Place chicken on vegetables.
Cover and cook on low for 6-7 hours or until a thermometer inserted in thigh reads 180°. Remove chicken and vegetables to a serving platter; cover and let stand for 15 minutes before carving. Skim fat from cooking juices. Serve with chicken and vegetables.
